Prepare the main ingredients,
Soak the chicken legs in blood, cut into pieces, and marinate with cooking wine, pepper, and light soy sauce.
Peel and cut potatoes into cubes, cut tomatoes into cubes, wash and cut coriander into sections,
Prepare the seasonings, minced garlic, minced ginger, dried chili pepper, and Sichuan peppercorns,
Heat the wok and pour oil, add the chicken thighs and stir-fry until the moisture in the chicken is released, take it out and set aside,
Heat oil in another pot and stir-fry the seasoning in step 4 until fragrant,
Add chicken pieces and stir-fry evenly,
Add a whole bag of Haorenjia fresh tomato soup, and you will smell the rich tomato aroma after opening it, and you can also see many large tomatoes. Real stuff,
Add potato cubes, light soy sauce, and oyster sauce, stir-fry evenly,
Add boiling water just enough to cover the ingredients. After boiling, turn to medium heat, cover the pot and simmer for 15 minutes.
After the time is up, add the tomato cubes and simmer for another 5 minutes to reduce the juice over high heat.
Take it out of the pot and sprinkle it with coriander. The nutritious, tender and appetizing tomato and potato stewed chicken is ready. It is also delicious when mixed with rice!
